A delicious Quick and Easy Coffee Cake recipe that’s perfect for all occasions! Together with the softened butter on top, the flavors come together as one perfect blend.
Tips and Tricks for Making This Quick and Easy Coffee Cake Recipe:
- All-purpose flour is the best flour to use for cakes. If you want to use other variants of flour, you can but it would definitely have an effect on the cake’s texture.
- Do you love to have different flavors of coffee cakes aside from the classic coffee cake? You can mix in blueberries to have a blueberry coffee cake or even blackberries. You can also mix in some pumpkin puree to have a pumpkin coffee cake. The possibilities for this coffee cake recipe are endless!
- Are you serving this to a party of several people? Save yourself some time off washing another serving tray. Just bake it using your favorite baking dish!
- You can top this classic coffee cake with a glaze made of milk and sugar! It’s definitely a delicious addition!
How to Make this Quick and Easy Coffee Cake Recipe:
Preheat oven to 350 degrees Fahrenheit and grease the cake pan. Now you are ready to mix the ingredients and bake it!
Let’s begin!
In a large bowl add eggs, oil, milk, vanilla extract and beat until well combined:
In another bowl add flour, sugar, baking soda, salt and mix very well:
Add the dry mixture to the wet mixture. If you want to use a stand mixer rather than a handheld mixer, you can:
Mix until well combined and the batter looks like this. Set bowl aside:
In another bowl, add brown sugar, cinnamon, and mix well:
Add half the batter into the cake pan, then add half of the sugar-cinnamon mix:
Add the rest of the batter onto the sugar cinnamon mix. Lastly, add the rest of the batter:
Bake for 40-45 minutes or when a toothpick is inserted and comes out dry. After that, cool it completely and you are now ready to take it off the cake pan.
Your whole house would smell so good, Simply Bakers! I love the aroma of this cake and it is so delicious!
Frequently Asked Questions for Quick and Easy Coffee Cake Recipe:
Q: How long is coffee cake good for?
A: After baking, you can store it in room temperature then chill it until three to five days.
Q: Why is it called coffee cake but there’s no coffee in the ingredients?
A: It is called coffee cake because it’s best to eat this with coffee as your drink. It is a winning combination!
Q: Can I use other kinds of flour instead of all-purpose flour?
A: Yes. You can use almond flour or cake flour. For bread flours, they can make the cake dry and tough, so if you can stick to all-purpose flour, it is the best flour to use for cakes.
More Breakfast Inspired Recipes you will enjoy:
- Blueberry Scones
- French Breakfast Bread
- 5 Ingredient Banana Pancakes
- Vegan Muffins
- Vegan Coffee Cake
Happy Baking!
Quick and Easy Coffee Cake
Ingredients
- 2 eggs
- 1 cup oil
- 1 cup milk
- 1 teaspoon vanilla extract
- 3 cups flour
- 1 cup sugar
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 ½ cups brown sugar
- 1 ½ teaspoon cinnamon
Instructions
- Preheat oven to 350, grease cake pan.
- In a large bowl add eggs, oil, milk, vanilla extract and beat until well combined.
- In another bowl add flour, sugar, baking soda, salt and mix very well. Add the dry mixture to the wet mixture and mix until well combined. Set bowl aside.
- In another bowl add brown sugar, cinnamon, and mix.
- Add half the batter into the cake pan, then add half of the sugar cinnamon mix. Add the rest of the batter onto the sugar cinnamon mix. Lastly, add the rest of the batter.
- Bake for 40-45 minutes or when toothpick is inserted and comes out dry.
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did you add oil to the batter?
Hi Maya, Yes!
No coffee added?
Yup, the cake is called coffee cake because you eat it with coffee. 🙂
What’s the size of the cake pan u used in your video?
Hi Seth, I used a 9 inch pan. 🙂
Hi, what volume is cup?
Hi Hannah, measuring the volume is a little difficult, however 8oz is 1 cup. Also check on google for a converter. 🙂
Hi ! I was wondering if we had to use oil or could I use melted butter instead ? Oil is the only thing I don’t have ! Uggghhhh
It will change the texture of the cake! sorry 🙁
Oh wait ! What kind of oil is it ?
I used Canola Oil! Sorry for the late response! 😉 Let me know how it turned out with you by taggin me on FB! <3 xx Happy baking Victoria!
Great recipe! Keep it up!
Hi Cath! Thank you for your kind words. I really appreciate it. I hope you can try this easy and delicious recipe. Thanks for swinging by! 🙂
Batter was very very thick. I live at 4100′ elevation. Not sure if that is why. I just added some more half and half to thin the batter a bit. And I DID SUBSTITUTE all half and half instead of milk. Hope it turns out. I’ll probably pour a little melted butter over to ensure moistness and perfect browning. Will wait to see how it looks after awhile.
Hey, Michael! Wow, I admire your passion for baking. It shows how you try to perfect the batter. Thank you so much for trying out one of my recipes.
And the video and recipe differences I THOUGHT it was all brown sugar. Video only showed brown sugar. And didn’t mention the oil. I thought it sounded dry. I added the oil. I only had the top and bottom layers though. And used a 9X12 PYREX DISH. BAKED at 390°F fot 10 minutes and reduces the temp to 350 °.
Made this last night and it came out delicious! This morning there was barely any left. I made it exactly as the recipe says but I did end up swirling the top with a knife . Definitely saving this recipe as a favorite. Thank you.